Sensory, compositional, and color properties of nutraceutical-rich juice blends

American Journal of Enology and Viticulture

Volumn 63, Issue 4, 2012, Pages 529-537

  Lawless, Lydia J R ^a   Threlfall, Renee T ^a   Howard, Luke R ^a   Meullenet, Jean François ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Blackberry; Blueberry; Grape; Juice; Nutraceutical; Sensory

Indexed keywords

RUBUS; VACCINIUM; VITACEAE; VITIS LABRUSCA;

EID: 84867208639     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: 10.5344/ajev.2012.11125     Document Type: Article

References (29)

1. Boiago Gollücke, A.P., J.C. de Souza, and D. de Queiroz Tavares. 2008. Sensory stability of Concord and Isabel concentrated grape juices during storage. J. Sens. Stud. 23:340-353.
2. Boiago Gollücke, A.P., R.R. Catharino, J.C. de Souza, M.N. Eberlin, and D. de Queiroz Tavares. 2009. Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage. Food Chem. 112:868-873.
3. Bravo, L. 1998. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. Nutr. Rev. 56:317-333.
4. Brownmiller, C., L.R. Howard, and R.L. Prior. 2008. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products. J. Food Sci. 73:H72-H79.
5. Buglione, M., and J. Lozano. 2002. Nonenzymatic browning and chemical changes during grape juice storage. J. Food Sci. 67:1538-1543.
6. Burin, V.M., L.D. Falcao, L.V. Gonzaga, R. Fett, J.P. Rosier, and M.T. Bordignon-Luiz. 2010. Colour, phenolic content and antioxidant activity of grape juice. Ciencia Tecnol. Aliment. 30:1027-1032.
7. Cho, M.J., L.R. Howard, R.L. Prior, and J.R. Clark. 2004. Flavonoid glycosides and antioxidant capacity of various blackberry, blueberry and red grape genotypes determined by high-performance liquid chromatography/mass spectrometry. J. Sci. Food Agric. 84:1771-1782.
8. Drewnowski, A., and C. Gomez-Carneros. 2000. Bitter taste, phytonutrients, and the consumer: A review. Am. J. Clin. Nutr. 72:1424-1435.
9. Giusti, M.M., and R.E. Wrolstad. 2004. Characterization and measurement of anthocyanins by UV-visible spectroscopy. In Handbook of Food Analytical Chemistry: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components. R.E. Wrolstad (ed.), pp. F1.2.1-F1.2.13. Wiley & Sons, New York.
10. Gracia, A., B. Lopez, and S. Virue. 2011. Willingness to pay for natural juice: A choice experiment approach. ITEA-Inf. Tec. Econ. Ag. 107:21-32.
11. Hager, A., L.R. Howard, R.L. Prior, and C. Brownmiller. 2008a. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products. J. Food Sci. 73:H134-H140.
12. Hager, T.J., L.R. Howard, and R.L. Prior. 2008b. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products. J. Agric. Food Chem. 56:689-695.
13. Herrmann, K. 1992. Bitter compounds in fruits and vegetables. Ernährungs Umschau 39:14-19.
14. Howard, L.R., C. Castrodale, C. Brownmiller, and A. Mauromoustakos. 2010. Jam processing and storage effects on blueberry polyphenolics and antioxidant capacity. J. Agric. Food Chem. 58:4022-4029.
15. Huggart, R.L., P.J. Fellers, G. de Jager, and J. Brady. 1979. The influence of color on consumer preferences for Florida frozen concentrated grapefruit juices. Proc. Fl. State Hortic. 92:148-151.
16. Igual, M., E. Garcia-Martinez, M.M. Camacho, and N. Martinez-Navarrete. 2011. Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage. Innov. Food Sci. Emerg. Tech. 12:153-162.
17. Iland, P., N. Bruer, G. Edwards, S. Weeks, and E. Wilkes. 2004. Chemical Analysis of Grapes and Wine: Techniques and Concepts. Patrick Iland Wine Promotions, Campbelltown.
18. Joseph, J.A., B. Shukitt-Hale, N.A. Denisova, D. Bielinski, A. Martin, J.J. McEwen, and P.C. Bickford. 1999. Reversals of age-related declines in neuronal signal transduction, cognitive, and motor behavioral deficits with blueberry, spinach, or strawberry dietary supplementation. J. Neurosci. 19:8114-8121.
19. Kalt, W., J. McDonald, and H. Donner. 2000. Anthocyanins, phenolics, and antioxidant capacity of processed lowbush blueberry products. J. Food Sci. 65:390-393.
20. Klimczak, I., M. Malecka, M. Szlachta, and A. Gliszczynska-Swiglo. 2007. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. J. Food Comp. Anal. 20:313-322.
21. Meullenet, J.F., R. Xiong, and C.J. Findlay. 2007. Multivariate and Probabilistic Analyses of Sensory Science Problems. IFT Press and Blackwell Publishing, Ames, Iowa.
22. Pacheco-Palencia, L.A., S.U. Mertens-Talcott, and S.T. Talcott. 2010. In vitro absorption and antiproliferative activities of monomeric and polymeric anthocyanin fractions from açai fruit (Euterpe oleracea Mart.). Food Chem. 119:1071-1078.
23. Piljac-Zegarac, J., and D. Samec. 2011. Antioxidant stability of small fruits in postharvest storage at room and refrigerator temperatures. Food Res. Int. 44:345-350.
24. Robichaud, J.L., and A.C. Noble. 1990. Astringency and bitterness of selected phenolics in wine. J. Sci. Food Agric. 53:342-354.
25. Shukitt-Hale, B., V. Cheng, and J.A. Joseph. 2009. Effects of blackberries on motor and cognitive function in aged rats. Nutr. Neurosci. 12:135-140.
26. Siegrist, M., N. Stampfli, and H. Kastenholz. 2008. Consumers' willingness to buy functional foods. The influence of carrier, benefit and trust. Appetite 51:526-529.
27. Slinkard, K., and V.L. Singleton. 1977. Total phenol analysis: Automation and comparison with manual methods. Am. J. Enol. Vitic. 28:49-55.
28. Vazquez-Araujo, L., E. Chambers, K. Adhikari, and A.A. Carbonell-Barrachina. 2010. Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries. J. Food Sci. 75:S398-S404.
29. Vinson, J.A., X.H. Su, L. Zubik, and P. Bose. 2001. Phenol antioxidant quantity and quality in foods: Fruits. J. Agric. Food Chem. 49:5315-5321.